Motichur Laddoo Recipe

Name: Motichur Laddoo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups bengal gram flour (besan); 1 ½ tablespoons semolina (rawa); 250 g sugar; 1 tablespoon milk; 2 -3 drops saffron food coloring; 2 tablespoons almonds, chopped; 2 tablespoons pistachios, chopped; 1 teaspoon cardamom powder (elaichi); 2 teaspoons rose water; ghee, for deep-frying; edible edible silver foil, for garnishing (optional)

Servings: persons

1 ½ cups bengal gram flour (besan)
1 ½ tablespoons semolina (rawa)
250 g sugar
1 tablespoon milk
2 -3 drops saffron food coloring
2 tablespoons almonds, chopped
2 tablespoons pistachios, chopped
1 teaspoon cardamom powder (elaichi)
2 teaspoons rose water
ghee, for deep-frying
edible edible silver foil, for garnishing (optional)

1
For the boondi batter, combine the gram flour, semolina and approximately 3/4 cup of water and mix well to make a smooth batter.
2
Keep aside.
3
For the sugar syrup, combine the sugar and milk with 1 1/2 cups of water in a bowl and heat while stirring continuously till the sugar dissolves.
4
Add the saffron food colour to the syrup and make a syrup of one string consistency.
5
Keep warm.
6
To make boondi, heat ghee or butter in a kadhai.
7
When hot, hold a perforated spoon (boondi jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon.
8
Spread the batter with the back of a spoon so that the boondi falls into the ghee.
9
Fry the boondis over a high flame to a light golden color, taking care to ensure that they are not very crisp.
10
Add the boondis to the warm sugar syrup and mix well so that the boondis soak in the syrup well.
11
Wash and dry the perforated spoon (boondi jhara) every time you pour the boondi batter through it.
12
Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying.
13
Allow the mixture to cool completely.
14
Add 2 tbsps of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom, rose water and mix well.
15
Shape the mixture to make 20 to 22 laddoos and garnish with silver sheets,if using.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups bengal gram flour (besan), 1 ½ tablespoons semolina (rawa), 250 g sugar, 1 tablespoon milk, and more.

Yes, Motichur Laddoo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Motichur Laddoo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions